PMID- 36225213
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20221014
IS  - 2590-1575 (Electronic)
IS  - 2590-1575 (Linking)
VI  - 16
DP  - 2022 Dec 30
TI  - H(2)O(2)-induced oxidative stress improves meat tenderness by accelerating 
      glycolysis via hypoxia-inducible factor-1alpha signaling pathway in postmortem bovine 
      muscle.
PG  - 100466
LID - 10.1016/j.fochx.2022.100466 [doi]
LID - 100466
AB  - Reactive oxygen species (ROS) affect meat quality through multiple biochemical 
      pathways. To investigate the effect of ROS on postmortem glycolysis and 
      tenderness of bovine muscle, ROS content, glycolytic potential, glycolysis 
      rate-limiting enzyme activities, expression of hypoxia-inducible factor-1alpha 
      (HIF-1alpha), phosphatidylinositol 3-kinase (PI3K), serine-threonine kinase (AKT), 
      phosphorylated AKT (p-AKT), and tenderness were determined in the H(2)O(2) group 
      and control group. Results showed that the H(2)O(2) group exhibited significantly 
      higher ROS content within 48 h, coupled with increased glycolytic potential, pH 
      decline, hexokinase (HK), and phosphofructokinase activities (PFK) early 
      postmortem. These were attributed to ROS-induced PI3K/AKT signaling pathway 
      activation and resultant HIF-1alpha accumulation. Moreover, shear force in the 
      H(2)O(2) group reached the peak 12 h earlier and decreased obviously after 24 h, 
      accompanied by a significantly higher myofibril fragmentation index (MFI). These 
      findings suggested that ROS drive HIF-1alpha accumulation by activating PI3K/AKT 
      signaling pathway, thereby accelerating glycolysis and tenderization of 
      postmortem bovine muscle.
CI  - (c) 2022 The Author(s).
FAU - Chen, Cheng
AU  - Chen C
AD  - College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 
      730070, China.
FAU - Guo, Zhaobin
AU  - Guo Z
AD  - College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 
      730070, China.
FAU - Shi, Xixiong
AU  - Shi X
AD  - College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 
      730070, China.
FAU - Guo, Yuxuan
AU  - Guo Y
AD  - College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 
      730070, China.
FAU - Ma, Guoyuan
AU  - Ma G
AD  - College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 
      730070, China.
FAU - Ma, Jibing
AU  - Ma J
AD  - College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 
      730070, China.
FAU - Yu, Qunli
AU  - Yu Q
AD  - College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 
      730070, China.
LA  - eng
PT  - Journal Article
DEP - 20221004
PL  - Netherlands
TA  - Food Chem X
JT  - Food chemistry: X
JID - 101751436
PMC - PMC9550526
OTO - NOTNLM
OT  - Bovine muscle
OT  - Glycolysis
OT  - Hypoxia-inducible factor-1alpha
OT  - Reactive oxygen species
OT  - Signaling pathway
OT  - Tenderness
COIS- The authors declare that they have no known competing financial interests or 
      personal relationships that could have appeared to influence the work reported in 
      this paper.
EDAT- 2022/10/14 06:00
MHDA- 2022/10/14 06:01
PMCR- 2022/10/04
CRDT- 2022/10/13 02:25
PHST- 2022/05/16 00:00 [received]
PHST- 2022/09/28 00:00 [revised]
PHST- 2022/10/02 00:00 [accepted]
PHST- 2022/10/13 02:25 [entrez]
PHST- 2022/10/14 06:00 [pubmed]
PHST- 2022/10/14 06:01 [medline]
PHST- 2022/10/04 00:00 [pmc-release]
AID - S2590-1575(22)00264-4 [pii]
AID - 100466 [pii]
AID - 10.1016/j.fochx.2022.100466 [doi]
PST - epublish
SO  - Food Chem X. 2022 Oct 4;16:100466. doi: 10.1016/j.fochx.2022.100466. eCollection 
      2022 Dec 30.